Red Velvet Bundt Coffee Cake
A decadent, moist Red Velvet Bundt Coffee Cake with a delightful balance of chocolate, vanilla, and a slight tang. Perfectly irresistible!
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 cup buttermilk
- 1 tbsp white vinegar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the Bundt pan.
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Beat butter and sugar together until fluffy. Add eggs one at a time, beating well after each.
- Stir in vanilla extract and red food coloring. Add buttermilk and vinegar to the batter, mixing well.
- Gradually add the dry ingredients and mix until smooth.
- Pour the batter into the Bundt pan and smooth the top.
- Bake for 50 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a cooling rack.
Notes
Nutritional Values (per serving)
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (per serving)
- Vitamin A: 10%
- Calcium: 4%
- Iron: 8%
- Vitamin C: 2%
- Potassium: 3%
Additional Notes/Tips
- For extra richness, drizzle with cream cheese glaze after cooling.
- Garnish with some red velvet cake crumbs for an added touch.
- Pair with a strong coffee to balance the sweetness.